Post 115

Parsley, Cancer & Apigenin

A published study in PUBMED magazine, found parsley to be an ultimate source of the flavonoid apigenin.  Apigenin was found by Chinese scientists in 2005, to prevent the creation of lung cancer cells and be effective in fighting lung cancer.  Dried parsley contains more of this compound than fresh, about 5% of dried parsley contains apigenin.  Apigenin was found to eliminate up to as much as 86% of cancer cells placed in a Petri Dish.  This shows promise as an important anti-cancer food.

Apigenin if Found in These Foods

• Parsley
• Celery
• Oranges
• Chamomile
• Oregano
• Thyme
• Coriander
• Artichoke
• Red Wine

Pigenin is Effective Against These Cancers

• Lung
• Breast
• Ovarian
• Colon
• Pancreatic

Further, according to the study by Chinese scientists, using apigenin along with anti-tumor medications was effective in stopping or preventing, the growth of many types of cancers.  As a preventative or medicinal food, add parsley to your daily diet; in soups, stews, miso, juices, smoothies, and baking. Medicinal Mushrooms are also effective anti-cancer foods.

Where to Add Parsley in Your Daily Meals

• Soups
• Stews
• Stir-Fry
• Miso
• Medicinal Mushroom Saute
• Pesto
• In dishes with lentils, beans, quinoa, etc.
• Pizza
• Casseroles
• Pasta Dishes
• Potassium Broth, Bone Broth
• Salads
• Sauces
• Marinades
• Quiche
• Fish
• Lamb, Fish, Beef, and Poultry Dishes
• Stuffing
• Vinaigrette

Here is an easy recipe you can make as a side dish, multiple times every week.

Add in as much chopped flat leaf parsley as you like- a matter of your taste– more the better- a healthy handful

1 Package of Mushrooms;  even white button mushrooms are medicinal; but when you have the option, choose others like; maitake, shiitake, oyster, or beech.

Add in as much chopped flat-leaf parsley as you like.

Saute lightly in some olive oil, a dash of organic butter if you prefer, and some salt and pepper.

Canned mushrooms may be delicious on a pizza or in many recipes, but the nutritional value is just not there. It is estimated that only about 10% of the nutrients are remaining in canned vegetables, so always choose fresh. If you cannot find fresh, dried-organic can be subsitituted in soups or stews.